Yum Bowls (Café Yumm Inspired)

These loaded Vegan Yum Bowls top brown rice with black beans, avocado, tomato, and homemade yum sauce. Inspired by the Café Yumm Original Bowls. Vegan and Gluten-Free.

Course Main

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Total Time 10

Servings servings

Calories 525kcal

Author Caitlin Shoemaker

Ingredients

2 cups cooked brown rice or sub white rice or quinoa
1 can beans rinsed and drained
1 roma tomato fine dice
1 avocado sliced
1/4 cup black olives sliced (optional)
1/4 cup mild or medium chunky salsa
1/4-1/2 cup shredded cheddar cheese
2-3 tablespoons sour cream optional; I used dairy-free
Yum Sauce for drizzling (see below)
1/4 cup chopped fresh cilantro

US Customary - Metric

Instructions

Prep: Chop the veggies and cook your rice, if you haven’t already. I like to warm my beans on the stove; add them to a medium pan with a small splash of water and sauté over medium heat for 3 to 5 minutes, until steaming. If you are using leftover rice, you can also heat it up in a separate pan using the same method. (Alternatively, you can warm the rice and beans in the microwave)
Assemble: Divide the rice and beans between serving bowls. Top each bowl with half of the tomato, avocado, olives, salsa, cheese, and sour cream. Generously drizzle each bowl with Yum sauce, then sprinkle the cilantro on top.
Serve & Store: Serve immediately; Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition